Have you ever wondered how Greek chicken soup differs from that of Rădăuța, even if the look is almost identical? Well, in this article you will find the answer to your curiosity. Find out how each recipe is prepared and what distinguishes them, surely no one has told you these secrets. The next time you want to make the family’s favorite soup, you will clearly know the ingredients and method of preparation.
What are the differences between Greek chicken soup and Rădăuța soup
Did you know that Rădăuţi soup was first prepared in the 1970s, in the municipality of Rădăuți in Suceava County? Hence the name of this tasty and very healthy dish. The housewife who invented the recipe is called Cornelia Dumitrescu, who, at her husband’s request, cooked a belly soup, but with chicken. The Greek sauce consists of a combination of beaten egg and lemon mixed with hot chicken broth.
According to historians, the origins of the Greek soup come from southern Europe, suggesting that the recipe came to Greece with Sephardi Jews. In the past, the soup was not soured with lemon, but with the juice of sour grapes. Citrus fruits became popular in the Mediterranean only around the 10th century, giving rise to the Greek chicken soup. What is their preparation method?
Ingredients and method of preparation for the Rădăuți soup
For the Rădăuța soup you need the following ingredients: 1 whole 1 kg chicken; two parsley roots; 4 carrots; two parsnip roots; two onions; a little celery; a pepper; 3 teaspoons of salt and peppercorns (one teaspoon); 500 grams of cream (minimum 20%); 4-5 fresh egg yolks and two tablespoons of flour. For a sour taste, you can use vinegar (depending on taste) and 4-6 well-crushed cloves of garlic.
Slice the chicken well and peel the vegetables, without cutting them, because you will eventually remove them from the soup. Place the chicken in a large pot and fill it to the brim with water, adding three teaspoons of salt. Leave on low heat until it boils, remove the foam, then add the vegetables and pepper. That’s all.
How to make the Greek recipe
For the Greek chicken soup: 1 kg of chicken meat with skin and bones; 3 carrots cut into cubes; a parsley root; a parsnip root; a little celery; one medium onion; salt and pepper; two tablespoons of oil and 100 grams of rice. You can sweeten the soup with cream, fresh yolk, lemon juice, dill, and fresh parsley.
Dice the vegetables, then sauté them over low heat, the onion must remain raw. Put the chicken in the pot full of water and leave it on the stove, pouring two teaspoons of salt. When it boils, remove the foam. Add the vegetables, onion and a few peppercorns, boil for 30 minutes, over medium heat. Remove the meat and bone it finely, then return it to the pot. Pour in the washed rice and wait for it to come to a boil.
In the meantime, mix the cream with the yolk, adding a ladle of soup, then turn the pasta in the pot, without damaging the egg. Bring to a boil, then turn off the heat. Add the crushed garlic when adding the rice.